Deep-Fried Dishes

Deep-frying is a cooking technique that involves hot fat. Normally, the fat is melted internal lard, sometimes with addition of vegetable oil

Cooking time —
Complication —

In recipe book

Deep-frying is a cooking technique that involves hot fat. Normally, the fat is melted internal lard, sometimes with addition of vegetable oil, placed in a special deep utensil – a deep fryer – resembling a tureen but without a support, and brought to the condition of slow boiling. Before frying, the fat is filtered. After frying it is filtered again and used repeatedly. Therefore, the minimal amount of fat is 1kg of lard or 1 litre of melted fat. At deep-frying, the food is immersed entirely – either with a special spoon, or on a basket – and the frying usually takes 1-2 minutes, sometimes less. Deep-fried food has even, correctly fried surface and nice golden looks, which is why deep-frying is mainly used in restaurant cuisine. Deep-frying is similar to Russian pryazhenie, but with total oil environment. Food should float in fat, should be entirely immersed into oil, but should not lie on the bottom or touch it. The technique came to Russian restaurant cuisine in the 19th century from French cuisine when Russian pryazhenie was almost forgotten.

Potato Pampoushki Buns

Ingredients:

(Serves 5-6)
1.2kg potatoes
1/2 cups flour
1 egg
salt to taste

Cooking:
Boil, chill and peel potatoes, grind them, add salt, egg, a little flour, and stir until it gets the consistence of dense dough. Put the mixture on a floured table or wooden board and roll it out 2cm thick. Cut the dough into diamond-shaped pieces and fry 7-9 min at 190 C. You can serve the pampoushki with butter, sour cream or sour cream sauce.

Russian Pampoushki Buns

(Serves 4)
4 slices white bread
4 cloves garlic
salt to taste

Cooking:
Fry slices of bread in a deep fryer for 1-2 min at 190 C. Let the oil trickle down and sprinkle the pampoushki with crushed garlic and salt.

Cutlets "Pozharskie"

Ingredients:

(Serves 4)
500g veal with a bone (shoulder)
50g stale white bread
1/8L milk
30g lard for frying
20g oil for frying
2 eggs salt
20g oil
finely chopped dill
Coating:
1 egg
30g flour
50g pounded breadcrumbs

Cooking:
Soak the bread in milk. Bone, clean and rinse the veal. Cut it into pieces. Process the meat and bread (without pressing it out) twice through a meat grinder, add salt, half-melted butter, 2 whipped egg whites, a teaspoon of finely chopped dill, and knead it all thoroughly like dough, better manually, to make a fluffy mixture. Add 2-3 spoons of milk, if necessary. Cut the mixture into 8 cylinders and dust them in a mixture of flour, whipped eggs and pounded breadcrumbs. Flatten them carefully to form rather thick (about 1.5 cm) longish patties. Fry in heated fat on both sides at upper-medium heat until of bright-golden colour. In the end, put a piece of butter on each cutlet and finish on the edge of the stove or in the oven (10 min). Serve with mashed potatoes and boiled vegetables like asparagus, cauliflower, carrots and peas, with lettuce or fresh vegetable salad.

Home-Style Krucheniki Rolls

Ingredients:

(Serves 4)
500g pork (side or leg)
4 eggs
2 tbsp milk
2 tbsp breadcrumbs
3 tbsp lard
salt, pepper, fresh herbs

Cooking:
Cut the meat across fibres into portion pieces, flatten with a mallet, sprinkle with salt, pepper and chopped fresh herbs. Fry omelette of two yolks and milk, cool it, put on the meat, and roll it. Dip the roll in yolk, dust in breadcrumbs, and brush with egg whites just before frying to make the surface glisten. Fry the krucheniki in a lot of fat (deep-fry) until a brownish crust appears. Finish it in the oven. Serve the cooked krucheniki with fried potatoes, fresh or tinned vegetables.

Beef Sauerkraut Rissoles

Ingredients:

(Serves 4)
250g beef fillet
250g sauerkraut
25g onions
6 eggs
2 tbsp ground breadcrumbs
salt and ground black pepper to taste

Cooking:
Process the meat through a meat grinder. Add finely chopped and browned sauerkraut, onions, 5 eggs, salt and pepper. Form patties, dip them into a mixture of ground breadcrumbs and egg, and deep-fry 7-8 min at 180 C. Serve with mashed potatoes and fresh herbs. Separately serve tomato sauce.

Chicken Kiev

Ingredients:

(Serves 4)
800g chicken fillet
butter, including drizzling
2 eggs
white bread
melted butter
garnish

Cooking:
Clean chicken fillet with bone from membranes and sinews, flatten with a mallet so that it is of equal thickness. Put a piece of cold butter in the middle, cover with a thin strip of internal (small) fillet, and cover the butter with meat from different sides using a knife. Sprinkle with salt, deep into egg, coat in breadcrumbs, deep into egg again, coat in breadcrumbs again. Fry in a lot of fat (deep-fry) 3-4 minutes. After that, you can keep it 1-2 minutes in the oven. Chicken Kiev should be fried just before serving. The butter for stuffing can be combined with grated boiled yolk, salt, finely chopped dill or parsley. Serve it on a dish, possibly on a slice of fried bread or a slice of baked puff pastry. Garnish with fried julienned potatoes and green peas dressed with oil. Drizzle it with melted butter, and put a curlpaper on the bone. Any poultry or fowl can be used to make such cutlets.

Armenian Trout

Ingredients:

(Serves 4)
600g trout
2 tbsp butter
4 eggs
1-2 tbsp finely chopped fresh parsley
salt and ground black pepper to taste

Cooking:
Clean and rinse the trout, cut off back fins, cut into portion pieces. Deep-fry at 160 C 4 to 6 min depending on the size of the pieces. Whip eggs, add salt and pepper to taste. Put the deep-fried fish on a frying pan, drizzle with the mixture, and put in the oven for 3-5 minutes. Serve sprinkled with fresh herbs.

Ukrainian Pukheniki

Ingredients:

(Serves 4)
1

Bon appetite!